Recipes from The Maine Summers Cookbook by Linda Greenlaw and Martha Greenlaw, sister and mother of Beth Shissler (see cover story,p. 20).
24 white mushroom caps, cleaned
24 bay scallops or 8 sea scallops, quartered
8 Tbls. (one stick) unsalted butter
1 onion, minced
1 or 2 celery stalks, minced
2 garlic cloves minced
1 tsp. minced fresh Italian herb (basil, parsley, thyme) blend
1 ½ cups plain bread crumbs
½ cup grated Parmesan cheese
Preheat the oven to 350ᵒ F.
Place the mushroom caps in a single layer, top sides down, on a buttered rimmed baking sheet. Place one bay scallop or one quarter sea scallop in each cap. Melt four tablespoons of the butter in a sauté pan over medium-high heat. Add the onion, celery, and garlic and sauté until tender. Remove from the heat and stir in the herb blend, bread crumbs, and Parmesan. Melt the remaining four tablespoons butter.
Stuff the mushroom caps over and around the scallops. Drizzle with the melted butter. Bake for 10 to 12 minutes, or until the mushroom caps are tender and the scallops are cooked. Makes 24 stuffed mushrooms.